Flank Steak Sandwiches Recipe

Ingredients

• 1 cup chopped onion
• 1 cup dry red wine or beef broth
• 3/4 cup soy sauce
• 1/2 cup Crisco® Extra Virgin Olive Oil or Canola Oil, divided
• 4-1/2 teaspoons minced garlic, divided
• 1-1/2 teaspoons ground mustard
• 1-1/2 teaspoons ground ginger
• 1 beef flank steak (1-1/2 pounds)
• 1 medium sweet red pepper, cut into 1-inch strips
• 1 medium sweet yellow pepper, cut into 1-inch strips
• 1 medium red onion, thickly sliced
• 1/4 teaspoon pepper
• 6 French rolls, split

Directions

• In a small bowl, combine the onion, wine or broth, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ginger. Pour 1-3/4 cups into a large resealable plastic bag; add steak. Pour remaining marinade into another resealable plastic bag; add the peppers and onion. Seal bags and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.
• Drain and discard marinade from steak. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
• Drain and discard marinade from vegetables. Place in a grill basket or disposable foil pan with slits cut in the bottom. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently.
• In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place cut side down on grill for 2-3 minutes or until golden brown.
• Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately. Yield: 6 servings.

Flank Steak Sandwiches published in Simple & Delicious May/June 2008, p35